EP2820050A1

EP2820050A1 - Hypoglycemic hyper-branched maltodextrins

Info

Publication number: EP2820050A1
Application number: EP13712862.5A
Authority: EP
Inventors: Stéphanie BUREAU; Laëtitia Guerin-Deremaux; Bernard Pora
Original assignee: Roquette Freres SA
Current assignee: Roquette Freres SA
Priority date: 2012-02-28
Filing date: 2013-02-27
Publication date: 2015-01-07
Also published as: KR20140141580A; WO2013128121A1; CA2865063A1; US9783619B2; US20150025037A1; FR2987360B1; JP2015510014A; KR102080562B1; FR2987360A1; JP6291425B2; CA2865063C

Abstract

The invention relates to hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which: - in vitro, results in an 80 to 90% reduction of the α-amylase hydrolysis of standard maltodextrins, and - in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins.

Description

HYPO-GLYCE HYPERBRANCHE ALTODEXTRINS

The invention relates to new hyperbranched maltodextrins of low molecular weight, ie having an equivalent dextrose (DE) of between 8 and 15 and a molecular weight or W of between 1700 and 3000 daltons, characterized by their particular content of glucosidic bonds. 6, their soluble indigestible fiber content, and especially by their remarkable hypoglycemic properties.

More particularly, these new hyperbranched maltodextrins have a glucoside bond content 1 -> 6 of between 30 and 45%, a soluble indigestible fiber content of between 75 and 100% (according to the AOAC method No. 2001-03) and remarkable hypoglycemic properties, which they translate in vitro as in situ, by a protective effect vis-à-vis the digestion of standard maltodextrins.

For the purposes of the invention, "standard maltodextrins" are defined as purified and concentrated mixtures of glucose and glucose polymers which are essentially α-1,4-linked with only 4 to 5% of glucosidic bonds (X-1,6). of various molecular weights, completely soluble in water and with low reducing power.

These standard maltodextrins are conventionally produced by acid or enzymatic hydrolysis of starch from cereals or tubers. The classification of standard maltodextrins relies mainly on the measurement of their reducing power, classically expressed by the concept of Dextrose Equivalent or DE On this particular point, the definition of maltodextrins included in the Monograph Specifications of the Food Chemical Codex states that the value of DE does not exceed must not exceed 20.

Within the meaning of the invention, the "protective effect" expressed by the hyperbranched maltodextrins of the invention with regard to the Standard maltodextrins results in their ability, when mixed with standard maltodextrins:

in vitro, to reduce by 80 to 90% the hydrolysis by α-amylase of said standard maltodextrins;

- in situ, in the intestine, to reduce by 30 to 45% the intestinal digestive activity of these standard maltodextrins.

By acting on the digestion and absorption of carbohydrates, eg the standard maltodextrins, hyperbranched maltodextrins of the invention slow down and therefore reduce the increase in blood glucose following a meal (postprandial), as well as the secretion of 'insulin.

This action is likely to help diabetics improve the control of their blood sugar.

The invention thus provides compositions comprising such hyperbranched maltodextrins for use in many industrial applications, particularly in the food and pharmaceutical industries.

The invention finally relates to a process for producing said hyperbranched maltodextrins.

For some time there has been considerable interest in defining appropriate diets high in fiber. It is indeed recognized that the supply of fiber in the diet has a beneficial effect on health.

Dietary fiber is often classified according to its solubility, insoluble and soluble fiber.

These two types of fibers are present in varying proportions in food products containing fibers. Oats, barley, fruits, fresh vegetables and pulses (beans, lentils, chickpeas) are good sources of soluble fiber, while whole grains and wholewheat are high in insoluble fiber. Insoluble fibers, such as cellulose, resistant starches, corn (duff) or soybean fiber, have an essentially mechanical role in the gastrointestinal tract.

They are only very slightly fermented by the intestinal flora and contribute to the reduction of the intestinal transit time by the effect of ballast.

Insoluble fiber helps prevent constipation by increasing stool weight and reducing intestinal transit time.

Soluble fibers, such as pectin and inulin, which are not digestible by human intestinal enzymes, are fermented by the intestinal bacterial flora. This fermentation releases short-chain fatty acids into the colon, which in turn reduces the pH of the colon and consequently limits the development of pathogenic bacteria and stimulates the development of beneficial bacteria.

Short-chain fatty acids are also an important source of energy for colon cells and inhibit the growth and proliferation of cancer cells in the intestine.

The mechanisms invoked to explain the beneficial effects of dietary fiber on carbohydrate and lipid metabolism are manifold; they do not exclude each other.

The immediate effect of soluble fiber on postprandial glucose has imposed a "mechanical" explanation for the action of dietary fiber:

- longer gastric emptying time by increasing the viscosity of the bolus;

- effect of dilution and barrier to the action of digestive enzymes on food in the small intestine;

- increase of the viscous layer lining the small intestine, also slowing the absorption time of nutrients; - spreading the absorption of nutrients by increasing the time, from the mouth to the intestine.

The early work of the late 1970s showed that giving diabetics a diet rich in carbohydrates and fiber improved glycemic control and decreased their insulin requirements, which went against dietary and nutritional trends of the time.

The short-term effects of dietary fiber on postprandial glycemia and insulinemia are widely documented and consistent: they affect postprandial glycemic elevation in both insulin-treated, non-insulin-dependent, glucose-intolerant diabetic subjects and healthy subjects. . This effect is even more clear that it is soluble fiber.

The result of numerous studies is that there is a relationship between complex sugars (polysaccharides, starch) and the good physiology of the colon.

The impact of these complex sugars on the control of blood glucose has been studied via the fate of resistant, undigested starches in the small intestine, thus presenting a great interest for the health of the colon.

The targets of their functional effects are normally the colonic flora which ferments them and for which they serve as specific and selective substrates, the gastrointestinal physiology and in particular the functions ensured by the large intestine, the immune system, the bioavailability of minerals and the metabolism. lipids.

It is therefore retained that the soluble fibers:

- slow down gastric emptying;

- provide early satiety;

- Decrease the rate of absorption of carbohydrates (and also lipids) in the small intestine. The compounds classically classified in soluble fibers are fructooliqosaccharides and transqalacto-oliqosaccharides, but also lactulose, isomaltooliqosaccharides, oliqosaccharides extracted from soya, xylooliqosaccharides, etc.

For example, fructooliqosaccharides (FOS) are polymers of short chain fructose units which are not hydrolysed in the gut in the human, but are degraded by the resident flora of the colon.

FOS mainly induce the growth of lactobacilli and endoqene bifidobacteria of the gut in humans and animals.

In addition to these compounds, which are predominantly extracted from plants, there are molecules derived from starch or from its partial or total hydrolysis products.

Polydextrose is for example synthesized by random polymerization of glucose in the presence of sorbitol and a suitable acid catalyst (such as citric acid) and at high temperature.

Polydextrose is widely used in food as a feedstock and as a low calorific ingredient. Polydextrose is not dieterized or absorbed in the gut and a significant portion is found in the feces.

Polydextrose and often associated with FOS, because it would promote the consumption of lactic acid by specific flora, counterbalancing its overproduction induced by FOS.

But it is also known in the state of the art a number of technologies that have been developed to treat starch to confer dietary fiber properties, and thus obtain resistant starches (ENGLYST and CUMMINGS in American Journal of Clinical Nutrition in 1987, volume 45 pp 423-431).

It is thus conventionally carried out the treatment of a starch with a food acid at high temperature. This treatment thermal will then generate starch derivatives of the pyrodextrin type, white or yellow dextrins, depending on the acid dose, the water content of the starches, and temperature ranges implemented, these starch derivatives being resistant to digestion and absorption in the small intestine in man.

Indeed, if the standard digestible starches and maltodextrins have only α-1,4 and α-1,6 glucosidic bonds, the heat treatment in acidic conditions and in low water content will produce atypical bonds of type 1 , 2 and 1,3 (in alpha or beta anomers) that are not hydrolysed by human digestion enzymes.

These physical treatments are often supplemented by enzymatic treatments to enhance the dietary fiber character of the starch derivatives thus obtained.

In patents EP 368,451 and US 5,264,568, for example, there is thus described a process for the preparation of pyrodextrins, the nutritional fiber characteristics of which are enhanced by the action of an α-amylase or of several α-amylases successively on a dextrin. or on a pyrodextrin solution at high temperature.

In patent EP 530,111, indigestible dextrins obtained by extrusion of an acidified corn starch dehydrated under particular conditions are described. This treatment can be completed by the action of a heat-resistant α-amylase.

The Applicant Company itself has also described in its patent application EP 1.006.128 "branched maltodextrins" having between 15 and 35% glucoside bonds 1-6, a reducing sugar content of less than 20%, a polymolecularity index. less than 5 and a number average molecular weight n at most equal to 4500 g / mol.

These branched maltodextrins are especially indigestible, which has the effect of reducing their caloric power, preventing their assimilation in the intestine. hail, and they thus constitute a source of indigestible fiber.

It should be noted that fibers can be dosed according to different AOAC methods. Examples of such methods are AOAC 997.08 and 999.03 for fructans, FOS and inulin, AOAC 2000.11 for polydextrose, AOAC 2001.03 for the determination of fibers in branched maltodextrins or AOAC 2001.02 method for GOS as well as soluble oligosaccharides of oleaginous or proteinaceous origin.

All these complex sugars impact blood glucose by their own indigestible character, but fermentable by the beneficial bacteria of the colon, thus contributing to the integrity of the intestinal barrier.

The skilled person of the field considered therefore uses this range of products for their intrinsic properties.

This indigestible character has thus been developed, for example, in patent EP 443,789 as a means of offering a food composition that regulates blood glucose by lowering the secretion of insulin without impacting the level of blood glucose.

But few studies have been undertaken to propose compounds of low molecular weight, presenting intrinsically indigestible properties, likely to act in more specifically how agents barriers of the action of digestive enzymes on food, even if, as in the work of LIVESEY, G and TAGAMI, H published in Am. J. Clin. Nutr., 2009, 89, 114-25, one of the six mechanisms generally evolved as likely to explain the effect of resistant maltodextrins on the postprandial glucose may be enzymatigue inhibition.

Of all the above, it follows that, to the knowledge of the applicant company, there are no low molecular weight and highly branched polysaccharides having such hypoglycemic effects by reducing the digestion of carbohydrates. The applicant company has had the merit of imagining and elaborating, at the cost of many researches, new hyperbranched maltodextrins specifically presenting this barrier effect.

The hyperbranched maltodextrins according to the invention constitute a new family in the sense that it is very different from those of the state of the art, including the other low molecular weight branched maltodextrins which the applicant company has already proposed and described in its own prior patent applications.

By branched maltodextrins is meant within the meaning of the invention maltodextrins described in patent EP 1,006,128 which the applicant company holds.

More particularly, the hyperbranched maltodextrins of the invention have an equivalent dextrose (DE) of at least 8 to at most 15 and a molecular weight or w of at least 1700 to at most 3000 daltons.

They are mainly characterized by:

a content of glucosidic bonds 1 -> 6 of between at least 30 and at most 45%,

a soluble indigestible fiber content, determined by the AOAC Method No. 2001-03, of not less than 75 and not more than 100%, and

a hypoglycemic capacity, expressed according to an A test, resulting in:

in vitro, by reducing from 80 to 90% of the hydrolysis by Ι 'α-amylase of standard maltodextrins,

- in situ, by reducing 30 to 45% of the intestinal digestive activity of standard maltodextrins. A first family of products in accordance with the invention consists of hyperbranched maltodextrins having a DE of between at least 8 and at most 12 and a w of between at least 2500 and at most 3000 daltons, characterized by:

a glucoside bond content of from 1 to 6 between at least 30 and at most 35%,

- a soluble indigestible fiber content, determined according to AOAC Method No. 2001-03, between at least 75% and not more than 80%.

A second family of products in accordance with the invention consists of hyperbranched maltodextrins having an ED of between at least 12 and at most 15 and a Mw of between at least 1700 and at most 2500 daltons, characterized by:

a content of glucosidic bonds 1 -> 6 of between at least 35% and at most 45%,

a soluble indigestible fiber content, determined according to AOAC Method No. 2001-03, between at least 80 and not more than 100%.

The hyperbranched maltodextrins according to the invention are firstly characterized by their DE and by their molecular weight.

As indicated above, the applicant company has developed and reported in its patent application EP 1.006.128 "branched maltodextrins" having between 15 and 35% glucoside bonds 1-6, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular weight Mn of at most 4500 g / mol.

The hyperbranched maltodextrins according to the invention, by their DE and their molecular weight, are similar to this family of branched maltodextrins. The analytical parameters of DE and molecular weight (or w) are determined by any method otherwise known to those skilled in the art:

the method for determining Dextrose Equivalent is, for example, the constant titration method of LANE-EYNON

(1923, Determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator, J.Soc.Chem.Ind., Trans 32-36);

the Mw values are measured by size exclusion chromatography, based on the selective retention of the solute molecules according to their size, because of their penetration or not into the pores of the stationary phase.

The hyperbranched maltodextrins of the invention thus have a DE limited to a value between 8 and 15, for a low molecular weight, between 1700 and 3000 daltons.

Moreover, and this is where the hyperbranched maltodextrins according to the invention differ from the branched maltodextrins of EP 1.006.128, they exhibit:

a content of glucoside bonds 1 -> 6 which is generally higher, between 30 and 45%,

- an important soluble indigestible fiber content, between 75 and 100% (according to AOAC method N ° 2001-03) and above all

- remarkable hypoglycemic properties.

The determination of the glucoside bond content 1 -> 2, 1 -> 3, 1 -> 4 and 1 -> 6 is carried out according to the conventional methylation technique described in HAKOMORI, S. 1964, J. Biol. Chem, 55, 205.

As for the hypoglycemic properties, they are determined by the implementation of an enzymatic test in vitro and in situ, to measure the capacity hyperbranched maltodextrins of the invention to reduce the digestion of standard maltodextrins.

For its "in vitro" component, this test consists of measuring over time the amount of reducing sugars released by action of pork pancreatic α-amylase on standard maltodextrins in the presence of hyperbranched maltodextrins 1 of the invention.

The procedure is as follows:

in a beaker of 250 ml, weigh exactly 50.0 g of standard maltodextrins of the type marketed by the Applicant company under the name Margue GLUCIDEX 6,

weigh exactly 5.0 g of hyperbranched maltodextrins to be tested and introduce them into the beaker,

solubilize with 150 ml of demineralised water,

adjust the pH to 5, if necessary, transfer to a 250 ml volumetric flask, rinse the beaker with a little water and adjust the flask to 250 ml with deionized water,

- Transfer to a 500 ml Erlenmeyer flask

place in an incubator at 37 ° C,

add 25 mg of pig pancreatin a-amylase marketed by SIGMA under the reference A3176 (Type VI-B, ≥ 10 units / mg solid)

- take 50 ml of solution at 3 hours, 6 hours and 24 hours of reaction, and inactivate 10 minutes in a water bath at 85 ° C,

measure the reducing sugar content according to the method of Gabriel Bertrand ("Bulletin des sciences pharmacologiges", t.14, n ° 1, Jan. 1907)

The measurements are also carried out on the control (digestion of GLUCIDEX® 6 alone with α-amylase) and the results of this in vitro test are expressed in% of α-amylase activity versus the control.

As will be exemplified below, the hyperbranched maltodextrins of the invention thus reduce by 80 to 90% the hydrolysis of GLUCIDEX® 6 by pancreatic α-amylase.

By way of comparison, the branched maltodextrins developed by the applicant company in its patent EP 1,006,128 only reduce by 30 to 50% the hydrolysis of GLUCIDEX® 6 by pancreatic α-amylase.

For its "in situ" component, the test consists of performing a continuous intestinal infusion in the rat, so as to calculate the percentage of hydrolysis of standard maltodextrins.

The procedure is as follows:

The small intestine of an OFA rat of Sprague-Dawley origin, weighing approximately 300-350 g previously anesthetized, is infused into the duodenum and ileum.

A closed circuit, in which circulates a constant current is realized.

The current is provided by a peristaltic pump.

A solution of the product to be tested is injected into the circuit.

To this solution is added polyethylene glycol (PEG) with a molecular mass of about 4000. This is used as a marker for the movements of water in the intestine.

During the 2 hours of infusion, the intestinal effluents are removed.

After total acid hydrolysis, the amount of glucose assayed in the intestinal effluents, corrected for the ratio of PEG (before and after infusion) makes it possible to calculate the percentage of hydrolysis of the tested product.

The detailed protocol is as follows:

to produce a pH 7 RAL® buffer solution at 4.68 g / l in physiological saline (0.15 M NaCl), to produce a solution of PEG4000 at 1% in the buffer solution,

to produce a solution to infuse the product to be tested at 10 g / l in the buffered PEG4000 solution,

- place the animals on an empty stomach for 24 hours

anesthetize the animal under isoflurane,

- perform a laparotomy,

- infuse the duodenum and the ileum (about 5 cm from the c cum) using the ID 2mm silicone hose,

- maintain the body temperature of the animal on a hotplate set to 37 ° C,

- introduce 30 ml of infusion solution into this closed circuit,

- put into operation the peristaltigue pump, set at 1 ml / min,

- take samples at 30, 60 and 120 minutes,

The analyzes are then carried out as follows:

- perform the PEG assay on the initial infusion solution (Po) and on the effluent (Pt),

perform the determination of glucose in the effluent (GLt = free glucose at time t),

perform a total acid hydrolysis on the initial sample of product and on the effluent,

- Measure the glucose (GTo: Total Glucose at time 0 - GTt: Total Glucose at time t).

The formulas used are the following:

- Glucose Connected (g / 1) = GB = GTt - GLt

Trendy Glucose corrected for water movements in the intestinal lumen (GB '):

Po

GB '= GB x

Pt - Percentage of hydrolysis of the tested product:

(GTo - GB ')

hydrolysis x 100

GTo

As will be exemplified hereinafter, the hyperbranched maltodextrins of the invention thus are able to reduce from 30 to 45% hydrolysis of the 6 GLUCIDEX ^® end of intestinal perfusion.

To prepare hyperbranched maltodextrins according to the invention, the following steps are carried out:

at. a dehydrated acidified starch having a moisture content of less than 5%, preferably less than or equal to 4%, is prepared,

b. the acidified starch thus dehydrated is treated in a thin-film type reactor at a temperature between 120 and 300 ° C, preferably between 150 and 200 ° C,

vs. the branched starch derivatives thus obtained are collected, purified and preferably concentrated,

d. molecular fractionation of said branched starch derivatives is carried out so as to obtain a fraction having:

i. an n between 250 and 400 g / mol, ii. a polymolecularity index of between 2 and 3,

iii. a reducing sugar content of between 20 and 30%,

iv. a glycosidic bond ratio of 1 to 6 between 30 and 35%,

e. optionally, the low molecular weight fraction thus obtained is treated with an amyloglucosidase, f. the solution thus obtained is treated on a chromatographic column so as to exclude the oligomers of degree of polymerization 1 and 2, g. the hyperbranched maltodextrins thus obtained are recovered.

For the first four steps of the process according to the invention (step a.to step d.), Steps which lead to the preparation of the low molecular weight fraction, any methods accessible to those skilled in the art can be employed herein.

However, the applicant company recommends using those described in its patent application EP 1,006,128, steps incorporated herein by reference (more particularly those of example 2 of EP 1.006.128 before it is carried out. the step of glucose removal by glucose oxidase).

The isolation of the low molecular weight fraction exhibiting:

i. an n between 250 and 400 g / mol,

ii. a polymolecularity index of between 2 and 3, iii. a reducing sugar content of between 20 and

30 %,

iv. a glycoside bond ratio of 1-30 between 30 and 35%,

is then carried out at the fourth plateau of the PUROLITE C 145 macroporous cationic resin chromatography column in potassium form, with a particle size of 250-350 μm, configured in 6 trays.

The fifth step of the process (step e) according to the invention, which is optional, consists in treating the low molecular weight fraction thus obtained with an amyloglucosidase.

This enzymatic treatment is intended to hydrolyze predominantly the linear structures of the product thus obtained (glucosidic linkage α 1 4) so as to optimize the content of indigestible glucosidic bonds.

As will be exemplified, it is chosen a treatment with an amyloglucosidase type OPTIDEX L300A (from the company GENENCOR) at a rate of 0.5% dry, at a pH of 4.5 for 5 to 10 hours, preferably during 8 hours.

The sixth step of the process (step f) according to the invention consists in treating the solution thus obtained on a chromatographic column so as to exclude the oligomers of degree of polymerization 1 and 2.

This step may be carried out by any means known to those skilled in the art, for example by chromatography on DIAION UBR 35 K resin in sodium form, sold by MITSUBISHI.

A mass yield of 40% allows, as will be exemplified below, to limit the content of DPI + DP2 to a value <6% dry, preferably <0.5% dry.

The last step of the process according to the invention finally consists in recovering the hyperbranched maltodextrins thus obtained.

The invention will be better understood with the aid of the examples which follow, which are intended to be illustrative and not limiting.

Example 1 Preparation of hyperbranched maltodextrins according to the invention

Wheat starch is acidified with hydrochloric acid at a rate of 19.6 meq H + / kg dry, then dried at a residual moisture of 4%.

This raw material is then introduced into a BUSS PR type mixer 46 maintained at a temperature of 180 ° C, at a flow rate of 20 kg / h, with a residence time of 5 seconds.

The reaction is rapidly stopped by spraying cold water at 15 ° C. After purification by filtration, decolorization on adsorbent resins and on cationic and anionic resins, the branched starch derivatives thus obtained are brought to a solids content of 50%.

The product obtained is subjected to a PUROLITE C 145 macroporous strong resin cation chromatography in potassium form, of particle size 250-350 μm, configured in 6 trays of 200 liters, maintained at 75 ° C.

The feed rates of the syrup of branched starch derivatives and of the elution water are fixed at 60 l / h and 400 l / h, at the first and third plateau, respectively. The choice of outlet rates of the second and fourth plateau conditions obtaining branched maltodextrin fractions of high molecular weight and low molecular weight.

The flow rate at the output of the fourth plate is set at 140 l / h.

The fraction of n equal to 400 g / mol is obtained with an adjustment of the chromatographic parameters setting the yield at 30% (the yield being understood here as the proportion of dry matter extracted from this fraction of high molecular weight with respect to the dry matter introduced into the chromatographic system).

The results of analysis of this fraction of low molecular weight (product (A)), after chromatography, are grouped in the following Table I.

Table I

Product (A)

FROM 30

Mn (g / mole) 400

Mw (g / mole) 1250

Polymolecularity index (Mw / Mn) 3.1

DPI + DP2 (%) 35

Liaisons 1,2 (%) 11

Liaisons 1.3 (%) 12

Liaisons 1,4 (%) 44

Liaisons 1,6 (%) 33

AOAC fiber content (% / sec) 70.4 The DPI and DP2 molecules are excluded by passing this low molecular weight fraction on a UBR 35 K chromatography column in Na + form.

The mass yield is estimated at 50%.

The product thus obtained is demineralized on cationic resins (PUROLITE C150) and anionic (Amberlite IRA 910 from ROHM & HAAS), and then optionally atomized.

The results of analysis of this hyperbranched maltodextrin according to the invention (product (B)) are grouped in the following Table II.

Table II

The DPI and DP2 molecules are also excluded from the product (A) treated beforehand.

1 amyloglucosidase (OPTIDEX® L300A from GENENCOR, 0.5% dry, pH 4.5, at 60 ° C for 8 hours).

The results of analysis of this hyperbranched maltodextrin according to the invention (product (C)) are grouped in the following Table III. Table III

Treatment with amyloglucosidase followed by exclusion of DPI and DP2 thus makes it possible to obtain hyperbranched maltodextrins with a reinforced AOAC fiber content.

Example 2 Measurement of Hypoglycemic Role of Hyperbranched Maltodextrins of the Invention

The in vitro evaluation of the amylase inhibitory effect of standard and in situ maltodextrins of the inhibitory effect on intestinal digestion of standard maltodextrins was therefore carried out on the two products prepared according to the methods described in Example 1 .

The result of the inhibition of the activity factor (pancreatic amylase X-pig on the GLUCIDEX ^® 6, in the presence of the hyperbranched maltodextrins (B) and (C) of Example 1, is presented in the following table.

A branched maltodextrin according to those prepared according to the teaching of patent EP 1.006.128 of the applicant company (marketed by the applicant company under the brand name

®

NUTRIOSE FB10), as well as commercial products are also tested in controls.

For your information, NUTRIOSE ^® FB10 has the following characteristics: - FROM: 10

- w: 3996 daltons

- content of glucosidic bonds 1 6: 33%

As for polydextrose (marketed under the brand name LITESSE ^® ), it presents:

- a DE: 8

- one Mw: 1700 daltons

a content of glucosidic bonds 1 - ^ 6: 42%

Table IV

As for the measurement of the inhibition of intestinal digestion, performed according to the test described hereinabove, it is carried on the GLUCIDEX ^® 6-10 g / 1, the product (B) to 10 g / 1 and the product ( C) tested at 10 g / l.

The results of% hydrolysis obtained over time are presented in the following table.

Table VI

*: p <0.001 compared to GLUCIDEX®6

Product (B) limits the hydrolysis of GLUCIDEX ^® 6. At the end of intestinal infusion, the percentage hydrolysis of GLUCIDEX 6 is 63.9% compared to 98.0 obtained when GLUCIDEX ^® 6 is tested alone.

Table VII

*: p <0.001 compared to GLUCIDEX®6

The product (C) limits the hydrolysis of GLUCIDEX ^® 6. At the end of intestinal perfusion, the hydrolysis of the pourcentaqe GLUCIDEX ^® 6 is 56.9% compared to 100.5% obtained when the GLUCIDEX ^® 6 is tested alone.

Claims

1. Hyperbranched maltodextrins having an equivalent dextrose (ED) of at least 8 and not more than 15 and a molecular weight or Mw of at least 1700 and not more than 3000 daltons, characterized in that they have:

a glucoside content of 1-6 between at least 30 and at most 45%,

a soluble soluble fiber content, determined by the AOAC Method No. 2001-03, between at least

75 and not more than 100%, and

a hypoqlycemic capacity, expressed according to an A test, resulting in:

- in situ, by the reduction of 30 to 45% intestinal diquetic activity of standard maltodextrins.

Hyperbranched maltodextrins according to claim 1, having a DE of at least 8 to at most 12 and an Mw of at least 2500 to at most 3000 daltons, characterized by:

a content of glucosidic linkages 1 -> 6 of between at least 30 and at most 35%,

- a soluble soluble fiber content, determined according to AOAC Method No. 2001-03, of not less than 75 and not more than 80%.

Hyperbranched altodextrins according to claim 1, having a DE ranging between at least 12 and at most 15 and a w ranging from at least 1700 to at most 2500 daltons, characterized by:

a content of glucosidic bonds 1 -> 6 of between at least 35% and at most 45%,

Process for the preparation of hyperbranched maltodextrins according to any one of Claims 1 to 3, characterized in that:

at. preparing a dehydrated acidified starch having a moisture content of less than 5%, preferably less than or equal to 4%,

b. treats the acidified starch thus dehydrated in a thin-film type reactor at a temperature between 120 and 300 ° C, preferably between 150 and 200 ° C,

vs. collects, purifies and preferably concentrates the branched starch derivatives thus obtained,

d. molecularly splitting said branched starch derivatives to obtain a fraction having:

iii. a reducing sugar content of between 20 and 30%,

iv. a glycoside bond ratio of 1-30 between 30 and 35%, e. optionally, treating the low molecular weight fraction thus obtained with an amyloglucosidase, f. the solution thus obtained is treated on a chromatographic column so as to exclude oligomers of degree of polymerization 1 and 2,

boy Wut. recover hyperbranched maltodextrins thus obtained.

5. Use of hyperbranched maltodextrins according to any one of claims 1 to 3, or obtained according to the process of claim 4, for the preparation of food or pharmaceutical products.